Homemade Ramen Noodles

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¿Cómo Preparar Homemade Ramen Noodles?

The yellow color and earthy fragrance of traditional ramen noodles comes from alkalinized water (known as kansui in Japan), which is reminiscent of the mineral-rich water once drawn from wells. Look for bottles of premixed alkaline solution in markets; a clear liquid with milky sediment, the alkaline solution may be labeled “potassium carbonate” or “sodium hydroxide.” Finely ground 00 flour, with its higher protein content, is also key because it gives the noodles their firm bite while retaining their silky smoothness.

Ingredientes de Homemade Ramen Noodles

1 cup hot water
2 Tbs. kansui (see note above, or see below about how to make your own kansui)
1 tsp. salt
3-1/2 cups 00 flour or unbleached all-purpose flour
Potato starch

Resumen de la Preparación

A continuación un breve resumen para la preparación de Homemade Ramen Noodles.

Stir together the hot water, kansui, and salt in a medium bowl until dissolved.

Put the flour into a food processor fitted with the dough blade; pulse a few times. With the machine running, drizzle in about 3/4 cup of the kansui mixture. Stop to squeeze the dough and incorporate any clumps of dry flour. Continue mixing in the water 1 teaspoon at a time just until the dough forms small, distinct balls that, when squeezed, meld into a smooth mass.

Knead by machine for 3 minutes, then finish kneading by hand for 2 minutes.

Shape the dough into a smooth square, wrap in plastic, and let rest for at least 1 hour or refrigerate for up to 1 day.

Divide the dough into four pieces. Using a pasta machine, pass each piece through the rollers, starting with setting 1 and working through to setting 5. Coat the dough sheets well with potato starch to prevent sticking, and then pass noodles through the thin-width cutters. Dredge the noodles evenly with more potato starch.

Boil immediately, or wrap well and refrigerate for up to 3 days.

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